No-fuss apple pie from BraveTart: Iconic American Desserts (page 177) by Stella Parks

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

kleins99 on November 25, 2025

I used this recipe for the actual pie, but for the crust/dough I used Stella Parks recipe for Buttery, Flaky Pie Crust found here: https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe I used a mix of Granny Smith apples, Cosmic Crisp, and Pink Lady (Cripps Pink), and one Lady Alice apple for a total of 4 lbs. of apples. The crust did not show any pea sized bits of butter. I used a lattice top crust which I tried to style this way: https://www.instagram.com/reel/DRZ1TyXDiBE/ but atop a big stack of apples it didn't come out very neat. I also couldn't bear to toss out any overhang crust. I mean, homemade crust? And I'm just gonna toss off the scraps, which could be golden buttery bits to be eaten? Um, no. I tucked in as much crust as I could manage. I'm not sure I've ever had clove in an apple pie, though. Will report back once tasting.
taste24 on June 18, 2020

Overall great flavor. I found the dough was easy to work with. I don't think I cut my apples correctly, as I found a large gap between the filling and top crust.. Oh well - still very tasty!
stacymarkow on December 29, 2019

Very heavy on cinnamon. Would cut back next time.
anya_sf on November 29, 2018

This pie is relatively easy to make, but the apples shrink a lot during baking. Stella says the thickness of the slices is important, but I wonder if thinner slices with a shorter maceration time would work. The crust leaked some butter during baking, but otherwise turned out beautifully. The pie tasted delicious and the crust was very tender and flaky.
rionafaith on November 23, 2017

Simple apple pie that was a huge hit at Thanksgiving. (Even my aunt who usually avoids grains and sugar had two slices.) I made and rolled out the crust 2 days ahead of time, then sliced and macerated the apples the night before, storing them in the fridge -- the recipe says you can hold them for up to 8 hours, but it was more like 12 or 13 and it didn't seem to hurt at all. This did bubble over a LOT in the oven, glad I had a silpat-lined baking sheet underneath. I ended up baking it closer to to an hour and a half to reach the indicated internal temperature, so the crust was very brown, but the technique of putting a baking sheet on the rack above the pie worked very well (better than my usual pie shield, which this puffy rustic crust was just a little too big for!)